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Correction to: Improving the baking quality of bread wheat by genomic selection in early generations.
Theoretical and Applied Genetics ( IF 4.4 ) Pub Date : 2018-01-18 , DOI: 10.1007/s00122-018-3049-y Sebastian Michel 1 , Christian Kummer 2 , Martin Gallee 2 , Jakob Hellinger 1 , Christian Ametz 3 , Batuhan Akgöl 4 , Doru Epure 5 , Huseyin Güngör 4, 6 , Franziska Löschenberger 3 , Hermann Buerstmayr 1
Theoretical and Applied Genetics ( IF 4.4 ) Pub Date : 2018-01-18 , DOI: 10.1007/s00122-018-3049-y Sebastian Michel 1 , Christian Kummer 2 , Martin Gallee 2 , Jakob Hellinger 1 , Christian Ametz 3 , Batuhan Akgöl 4 , Doru Epure 5 , Huseyin Güngör 4, 6 , Franziska Löschenberger 3 , Hermann Buerstmayr 1
Affiliation
Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now.
中文翻译:
更正为:通过早期的基因组选择提高面包小麦的烘烤质量。
不幸的是,合著者Güngör博士被误认为是原始出版物的作者,并且现在进行了更新。
更新日期:2019-11-01
中文翻译:
更正为:通过早期的基因组选择提高面包小麦的烘烤质量。
不幸的是,合著者Güngör博士被误认为是原始出版物的作者,并且现在进行了更新。